A Flaky, Creamy Twist on a Southern Classic
These Mini Sweet Potato Pies are bite-sized bundles of fall flavor—creamy sweet potato filling nestled in a buttery, flaky crust. Made from scratch with roasted sweet potatoes, warm spices, and a hint of vanilla—they’re the perfect addition to your holiday table or anytime you want a taste of cozy comfort.
A modern twist on a Southern classic that’s easy to share and even easier to love!
Why You’ll Love This Recipe:
- 🍠 Creamy Sweet Potato Filling: Silky smooth and full of warm spice flavor.
- 🧈 Flaky Mini Crusts: Just like traditional pie crust—but bite-sized!
- ⏱️ Quick & Easy: Make the filling while the dough chills—no wasted time.
- 🎉 Great for Gifting or Sharing: Perfect at potlucks, bake sales, or family dinners.
- ❄️ Make-Ahead Magic: Tastes better the next day—and freezes well too!
Ingredients (Makes 12 mini pies):
For the Crust:
- 1¼ cups all-purpose flour (about 160g)
- ½ cup (1 stick) cold unsalted butter , cubed
- 2 tbsp granulated sugar (for slight sweetness in crust – optional)
- ½ tsp salt
- 3–4 tbsp ice-cold water
For the Sweet Potato Filling:
- 2 medium sweet potatoes (roasted and mashed – about 1½ cups)
- ½ cup granulated sugar
- ¼ cup brown sugar (adds depth and richness)
- ½ cup evaporated milk (or canned coconut milk for dairy-free option)
- 2 tbsp melted butter (or vegan butter)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Optional Toppings:
- Whipped cream or Cool Whip
- Maple syrup drizzle
- Toasted pecans or walnuts
- Dusting of powdered sugar
Instructions:
Step 1: Prepare the Pie Crust Dough
In a large bowl, whisk together:
- Flour
- Sugar (if using)
- Salt
Add cubed cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Drizzle in ice-cold water , one tablespoon at a time, gently mixing just until the dough comes together.
Shape into a disk , wrap in plastic, and chill for 30 minutes in the fridge.
Step 2: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C) .
Pierce sweet potatoes with a fork and roast for 45–60 minutes , until tender and caramelized inside.
Let cool slightly, then peel and mash until smooth—should yield about 1½ cups of mashed sweet potato .
Set aside while making the filling.
Step 3: Mix the Sweet Potato Filling
Preheat oven to 350°F (175°C) .
In a mixing bowl, combine:
- Mashed sweet potatoes
- Granulated sugar
- Brown sugar
- Evaporated milk
- Melted butter
- Egg
- Vanilla extract
- Cinnamon, nutmeg, and salt
Use a hand mixer or blender to whip until smooth and creamy —no lumps!
Step 4: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness .
Use a small round cookie cutter or jar lid to cut circles slightly larger than each muffin tin well.
Gently press each circle into a mini muffin tin (nonstick or greased), shaping into neat little cups.
Prick the bottom of each crust with a fork to prevent puffing.
Step 5: Fill & Bake
Fill each crust ¾ full with sweet potato mixture.
Bake at 350°F (175°C) for 20–25 minutes , or until the filling is set and slightly puffed.
The pies will sink slightly as they cool , which is normal.
Step 6: Cool & Serve
Let pies cool in the pan for 10 minutes , then carefully pop them out onto a wire rack to finish cooling.
Serve warm or at room temperature with:
- A dollop of whipped cream
- A drizzle of maple syrup
- Or a sprinkle of toasted pecans
They store beautifully in the fridge and reheat like new!
Tips for Success:
- 🥔 Use Leftover Mashed Sweet Potatoes: Great way to repurpose leftovers into dessert.
- 🧁 Don’t Overmix Filling: Blend just until smooth—no extra air needed.
- 🥣 Crust Tip: If short on time, use store-bought mini tart shells or graham cracker cups.
- 🧊 Make Ahead Magic: These keep well refrigerated for up to 3 days—or freeze unbaked pies for later.
- 🍯 Sweet Swap Option: Use honey or maple syrup instead of brown sugar for a lighter touch.
Serving Suggestions:
- Perfect for Thanksgiving, Christmas, or soul food dinners.
- Ideal for lunchboxes, school snacks, or post-dinner treats.
- Great with coffee, tea, or a glass of cold almond milk.
Nutritional Information (per mini pie, makes 12 servings – approximate):
(Without toppings – based on regular ingredients)
- Calories: ~180 kcal
- Protein: ~3g
- Carbohydrates: ~20g
- Fat: ~10g
- Fiber: ~1g
- Sugar: ~10g
These Mini Sweet Potato Pies bring all the warmth of the holidays straight to your plate. With their silky filling, crisp crust, and comforting blend of cinnamon and nutmeg—they’re a must-have dessert for any occasion.
So go ahead and make these today… because once you try one—you’ll be making them every season!
